GorhamSchool District

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Dining Services » Covid-19



Beginning Monday, April 26, 2021 school meals will be available for home delivery on days when your student is remote learning from home.  


  • Please fill out the following form to request home delivery or to update your current delivery preferences
  • Meals are available to all students and siblings (under 18)
  • Only ONE form per household needs to be completed
  • Friday meals for grades K-8 will be delivered on Thursday
  • Please note there there may be up to 48 hours between when you sign up and when you receive your first meal



Just a reminder that meals are free to ALL families through the end of the school year. 

Form can be completed AT ANY TIME between now and the end of the school year. 


Home Delivery FAQs
Does somebody need to be home to accept the meal delivery? 
No, the delivery driver will ring the doorbell and then leave the meal by the door.
When will I receive my first meal delivery?
Your first delivery may take up to 48 hours after sign-up.  
What time will the meal be delivered?
You should expect to receive your delivery between 11:00-1:00.  This window may get smaller as the weeks go on.
Do families need to complete any sort of verification stating that they received the meal?  If so, how?
No, no additional paperwork is needed.  
What if my child has an allergy?  Can an allergy-free meal be delivered?
If your child has an allergy please contact your school nurse to confirm that the school has written documentation from a doctor stating the allergy.  The Dining Services department will then work with the school nurse and the Transportation department to ensure that an allergy- free meal is delivered.  
Who can I contact with any additional questions?
Raina Lee Cooper, the Dining Services Administrative Assistant, would be happy to answer any questions. She can be reached at rainalee.cooper@gorhamschools.org



All school nutrition employees must comply with the following rules:

Health & Safety

  • Staff must wear face covering when preparing food and working with or in proximity to employees or students.

  • Food Service Workers must practice proper handwashing throughout their shift with soap and water for at least 20 seconds. In addition to the circumstances under which employees are required to wash their hands set forth in the district-wide Rules and Expectations, Food Service Workers must wash their hands: 

    • Before, during, and after preparing food
    • Before and after work shifts-As employee arrives and leaves
    • Before and after work breaks
    • After putting on, touching, or removing cloth face coverings
    • After removing gloves 
    • After directly handling used food service items
    • After touching objects that have been handled by others, such as utensils, menus, cups, and trash
    • After touching dirty surfaces like floors, walls and soiled carriers and equipment

  • Employees must be vigilant to maintain six (6) feet of distance while removing or bringing in items to walk-in coolers or storerooms.

  • Staff must properly use gloves during food preparation.

Prevention Measures

  • Each employee will have an assigned workstation and should limit interactions with other workstations whenever possible.

  • Minimize handling cash, credit cards, and mobile devices, whenever possible. 

  • Practice routine cleaning and disinfection of frequently touched surfaces, such as workstations, cash registers, table tops, touch screens, door handles, refrigerator door handles, microwave door handles and buttons/keypads, light switches and cover plates, counter tops. 

  • All food served to students must be covered and individually wrapped. Dining utensils are individually wrapped. All meals must be served as a unit.

  • Use disposable food service items (e.g., utensils, dishes). If disposable items are not feasible or desirable, ensure that all non-disposable food service items are handled with gloves and washed with dish soap and hot water or in a dishwasher.

  • If food is offered at any event, have pre-packaged boxes or bags for each attendee instead of a buffet or family-style meal. Avoid sharing food or utensils. 

  • Any food and beverage items served from food service staff will be served by staff following safety and sanitation guidelines, including appropriate personal protective equipment (PPE).

  • Staff will increase the frequency of cleaning and sanitizing and keep sanitation charts updated.  Pay special attention to cleaning “high-touch” areas.

  • Staff will sanitize all surfaces and equipment at days end.

  • Managers will complete daily safety and sanitation checklists.